Lemon Ricotta Pasta with Spinach – Creamy, Bright & Comforting

This Lemon Ricotta Pasta with Spinach is the kind of dish that feels both cozy and fresh at the same time. It’s luxuriously creamy without relying on heavy cream, thanks to whole milk ricotta and finely shredded Parmesan, while fresh lemon adds a vibrant, zesty lift that keeps every bite light and balanced. Finished with tender spinach and silky olive oil, this pasta comes together quickly and tastes like something you’d order at a cozy Italian café.

Why This Recipe Works

Ricotta creates a naturally creamy sauce that clings beautifully to hot pasta. When combined with Parmesan, olive oil, and lemon zest, it melts into a smooth, rich coating rather than a heavy sauce. The spinach wilts gently into the warmth of the pasta, adding color, nutrients, and freshness without overpowering the dish. This recipe is perfect for weeknights, meatless meals, or whenever you want comfort food with a bright, elegant twist.

Ingredients

• 12 ounces pasta of choice (rigatoni, fettuccine, or spaghetti work well)
• 15 ounces whole milk ricotta cheese
• 1½ cups finely shredded Parmesan cheese, plus extra for garnish
• 2 tablespoons extra virgin olive oil
• Zest of 1 large lemon
• 2–3 tablespoons fresh lemon juice (to taste)
• 2 cloves garlic, minced
• 3–4 cups fresh spinach
• Salt and freshly ground black pepper, to taste
• Optional: red pepper flakes for heat

Instructions

Begin by bringing a large pot of generously salted water to a boil. Cook the pasta according to package instructions until al dente. Before draining, reserve about 1 cup of the pasta cooking water. Drain the pasta and set it aside.

While the pasta cooks, prepare the ricotta sauce. In a large mixing bowl, combine the ricotta cheese, shredded Parmesan, olive oil, lemon zest, and lemon juice. Whisk until smooth and creamy. Season with salt and black pepper. The mixture will be thick at this stage—this is exactly what you want.

In a large skillet over medium heat, add a small drizzle of olive oil and sauté the minced garlic for about 30 seconds, just until fragrant. Add the fresh spinach and cook for 1–2 minutes until wilted. Remove the skillet from heat.

Add the hot pasta directly to the skillet with the spinach. Spoon the ricotta mixture over the pasta and toss gently to coat. Slowly add reserved pasta water, a little at a time, tossing continuously until the sauce loosens and becomes silky and smooth. The heat from the pasta will warm the ricotta, creating a luscious, creamy texture without cooking it directly.

Taste and adjust seasoning with more salt, pepper, or lemon juice as needed. If you enjoy a bit of heat, sprinkle in red pepper flakes.

Serving Suggestions & Tips

Serve immediately, topped with extra Parmesan and freshly cracked black pepper. A drizzle of high-quality olive oil just before serving adds richness and shine. This pasta pairs beautifully with a crisp green salad or roasted vegetables.

For variation, add sautéed mushrooms, peas, or grilled chicken. You can also substitute baby kale for spinach or use whole wheat pasta for extra fiber.

Creamy, tangy, and effortlessly elegant, this Lemon Ricotta Pasta with Spinach is a simple dish that delivers big flavor with minimal effort—perfect for any night of the week. 🍋🍝